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A close-up shot showcases a delectable Pumpkin Pie, perfect for a seasonal dessert.

Best Pumpkin Pie Ever

This recipe promises a foolproof and incredibly delicious pumpkin pie, perfect for any holiday gathering. It emphasizes maximizing flavor with real ingredients and techniques to prevent cracks and ensure a silky-smooth texture. This pie is guaranteed to impress and have everyone begging for seconds.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cold vegetable shortening, cut into cubes
  • 4-6 tablespoons ice water
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons unsalted butter, browned
  • 1 tablespoon molasses
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Equipment

  • Large bowl
  • Whisk
  • Pastry blender or fingers
  • Plastic wrap
  • Floured surface
  • Rolling Pin
  • 9-inch pie plate
  • Parchment paper
  • Pie weights or dried beans
  • Oven
  • Small saucepan
  • Spatula
  • Aluminum foil
  • Large baking dish
  • Wire rack
  • Refrigerator

Method
 

  1. Make the Crust (if homemade): In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
  3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim the edges, and crimp decoratively.
  5. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-10 minutes, or until lightly golden. Let cool completely.
  6. Reduce oven temperature to 350°F (175°C).
  7. Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
  8. Combine Ingredients: In a large bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, granulated sugar, brown sugar, browned butter, molasses, pumpkin pie spice, vanilla extract, and salt until smooth. Be careful not to overmix.
  9. Pour into Crust: Pour the pumpkin pie filling into the prepared pie crust.
  10. Water Bath (Optional but Recommended): Wrap the outside of the pie plate with aluminum foil. Place the pie plate inside a larger baking dish. Pour hot water into the larger baking dish until it reaches halfway up the sides of the pie plate. This helps prevent cracking and ensures even baking.
  11. Bake: Bake for 50-60 minutes, or until the filling is set but still has a slight jiggle in the center. If the crust starts to brown too quickly, cover the edges with aluminum foil.
  12. Cool: Remove the pie from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours before serving.

Notes

For best results, use high-quality pumpkin puree and freshly ground spices. Browning the butter and adding a touch of molasses enhances the flavor. The pie can be made 2 days in advance and stored in the refrigerator, or frozen for up to 2 months. Serve with whipped cream, vanilla ice cream, caramel sauce, or pecan streusel topping.